Every January for Epiphany we're on the search for the best galettes des rois in Paris. It's not an easy task, as there are just so many to choose: from the top Parisian patisseries to the fact that every bakery in Paris sells them!
Of course we can't get around them all and besides, there's a limit how much we can eat. So here's a mere selection of our personal favourites between taste, looks, reputation and what's trending in the city for inspiration.
What is la Galette des Rois?
Every bakery in Paris sells them. They majestically sit with paper crowns in the windows and nobody can resist them! The galette des rois is a puff pastry dessert filled with frangipane and traditionally served on Epiphany, the Feast of the Kings (Twelfth Night), on the first Sunday in January. The Parisians have such a wealth of patisserie choices that the Galettes des Rois season continues throughout the whole month!
For more on the family traditions of how it's served and made at home, see the galette des rois recipe with added pistachio.
Each year, the creative genius of Paris's pastry chefs produce a spectacular line-up with not just one classic but 2-3 variations to choose from. The top du top most exclusive galettes are found in the Palace hotels (Ritz, Crillon, George V, Burgundy, Lutetia, Prince de Galles) and need to be ordered in advance. For example, Maxence Barbot at the Shangri-La's teatime makes his classic with praline and caramel. Take one look at the design and it's sheer art.
Galettes des Rois in Paris - the Classic!
Most of the top pastry chefs propose the classic version to keep Parisians happy before they get pretty creative and can go wild (see below for an example). These traditional galettes are always a hit at Maison Mulot, for example, generously filled with frangipane.
What's more, many include the brioche des rois, a candied fruit glazed crown or variants of fluffy brioche and pearl sugar, typical of Provence and the south of France.
La Crème de la Crème by the World's Pastry Champion
Nina Métayer has caused a sensation in France. Not only did she clinch the title of Best Pastry Chef in the World recently but she's the first woman - and French! Needless to say, her galettes des rois are in high demand, including exclusive deals with not just Printemps but also (wait for it...) Monoprix!
The result is she's had to make a few. From l'Ambrée to this Flocon des Rois, which is composed of lemon, frangipane and a candied cedratine, a speciality citrus fruit from Corsica.
Citrus and Raspberry Galettes Reign
There's definitely a citrus theme going on around Paris. Arnaud Larher adds his touch of lemon with his beautiful Galette Citron and Claire Heitzler (on rue du Bac Paris pastry street) adds a candied yuzu citrus twist with the classic frangipane. It's Lenôtre that highlights the crème de la crème of French lemons, and goes all out with their signature Étoile de Menton.
It's no surprise to see Pierre Hermé's signature Ispahan cake or macaron turned into a galette. This combination of raspberry, lychee and rose inspires so many pastry chefs around Paris - see my Ispahan macaron trifles for more.
Otherwise his Infiniment Amande is more classic, intense in almond but my favourite? The galette Arya, generously filled with pistachio and a touch of orange blossom.
La Galette des Reines - Don't Forget the Queen!
Philippe Conticini loves going back to the classic gourmet tastes of childhood and takes the traditional frangipane route. Moreover, he adds a touch of hazelnut praline and gianduja to his special nod to to the Queens with la galette des reines.
Matcha Do About Green Tea and Sesame
Sadaharu Aoki fills his galettes with an ample amount of frangipane which, for me, adds to its perfection. We adore his matcha galette, based on his Japanese-inspired mille-feuille Matcha green tea signature.
Meanwhile, Jeffrey Cagnes (now solo after Stohrer, the oldest Parisian patisserie) hits our favourite chord with his sesame galette.
Galettes des rois with Chocolate
For the chocoholics among us, it's no surprise that La Maison du Chocolat continues with their chocolate galette and chocolatier Jean-Paul Hévin always tempts us with his Grand Cru chocolate versions. He mixes plain and chocolate puff pastry, almond cream with Peruvian chocolate and a chocolate crème brûlée.
Praline Galettes
Love praline as well as chocolate? Pascal Caffet presents his galette as a Couronne des Rois or crown, complete with a surprise pot of artisanal praline or chocolate spread for you to do some of the work too. See my article on more on Pascal Caffet.
Dalloyau is classic on a praline theme. Pastry chef, Jérémy Del Val combined forces with Paul and Joe to inspire a cat-shaped galette filled with honey, Tahitian vanilla, orange blossom and a praline heart.
Most Original Galettes des Rois Paris
There are those galettes that try to jump out of the box. This one by Pierre Marcolini looks delicious with a slightly smoked almond cream with a crunch topped with puff pastry torsades. The French Bastards have an original take on theirs too, based on their signature pains au chocolat.
However, I'm team classic. What about you?
Fève Collections are a Charm!
If it's the fèves, figurines or charms you're after more than the galette des rois cake itself, many patisseries join with designers to keep collectors happy. Hévin, for example, has militaria in his collection at Galéries Lafayette but I prefer his cool crown of the Parisian skyline.
My daughter, Lucie, has quite a collection but not enough to open a museum! So to see more impressive collections, then visit the Loire Valley's unique fève museum in Blain.
La Galette du Coeur Annual Galette des Rois Paris Charity Event
If you're in Paris for Epiphany in January, then head to St Germain-des-Prés, where the annual event is La Galette du Coeur. Top pastry chefs sell their galettes in aid of charity, so munching on frangipane and all sorts of fancy galettes is for a good cause. Head over to my artist friend, Carol Gillott for a taste of the Galette du Coeur event.
Wishing you a happy Epiphany, many January Galettes des Rois, and enjoy being King or Queen for the day - although no cheating who's the youngest at the table!
As you can imagine, I just can't taste them all - so don't forget to leave a comment below sharing your favourite galette des rois in Paris.
This post was first published 6 January 2016 but is now completely updated.
Kate
Thank you for sharing this great choice Jill Colonna
Jill Colonna
it's a pleasure, Kate. There are many more, but guess this is enough to keep us going for a while at least!
Parisbreakfast
Wow You really covered the gamut Jill (whatever that means)
Funny I thought Marcolini’s galette was the most original too. Because it was square. Please join me next year for the celebration at bd.Saint-Germain. Thanks for the heads up.
cheers Carolg
Jill Colonna
Would love to do the fête with you next year, Carol - bit complicated this year, as you know x
Michel
Are they better in Paris than in other places in France?
Jill Colonna
I posted this for Paris, as that's where I live and where there is a plethera of choice of the high-end patisseries. Of course there are wonderful ones outside of Paris too!
Enrique
Hi, can i reheat the slices of galette or the other half of the pastry in the oven or mini oven.
Jill Colonna
Hi Enrique,
Yes of course you can reheat the leftover galette, although only for a few minutes at low temperature: too much heating will heat the butter in there and the taste won't be the same.
Christina @ Christina's Cucina
I've never tasted one, but I like the look of yours the best, Jill! Honest! Need to put this on my list. Loved the IG pic of your daughter under the table! So cute to carry on traditions in the family and one day, she'll do it with her children! xx
Jill Colonna
Awe - thank you Christina. I do hope you try the pistachio galette that's in the book. It's our favourite. Yes, the youngest under the table tradition carries on each year in the family - and with the cousins. Great fun!
Liz
What gorgeous examples----I'd love to sample them all! We made a gallete des rois for our French Fridays group, but I'm scared to go back and see the photo!
Jill Colonna
I bet your French Friday would love this! Enjoy it Liz. Thanks for popping in.
David
This must have been a fun post to put together! Not sure I love the idea of chocolate in them, but would be willing to try anything from Angelina!
Jill Colonna
Thanks David - isn't it funny? Never thought about it but I tend also to go for the more traditional flavours - particularly the nutty ones, as they're more traditional.
Jill Colonna
Look forward to hearing how it tasted Carol. We're needing a tasting team here, as we surely can't get around them all individually!
Parisbreakfast
I broke down and bought a J-P Hevin individual today for 2 people. Frankly it sounds a little nutty to me...chestnutty. Sometimes these chefs go off the deep end in search of innovation IMHO.
Will report back after tasting.